Trout with sea cocktail

Description

Offer an interesting option of cooking trout. Fish turns out very tender, with good flavor combinations. Will be a wonderful decoration of the festive table.

Ingredients

Trout

700 g
Herring

400 g
Olive oil

30 g
Broth

200 g
Cognac

80 ml
Parsley

15 g
Rosemary
Nutmeg

5 g
Black pepper

5 g
Parmesan

20 g
Salt
Butter

70 g
Onion

1 piece
Flour

1 Tbsp

Cooking

For photographs of almost all the products required for cooking trout.

Trout fillet (I have 4 pieces) spread on greased with olive oil a sheet of foil laid on a baking sheet with a margin of 1.5 - 2 cm pieces and season with Salt and pepper, sprinkle with cognac. Let stand 10 minutes.

While the trout insist, you can finely chop the herbs and onions, grate cheese on a fine grater.

Seafood cocktail (I had frozen, and unfortunately, not a richly attachment), pour boiling water and boil for a few minutes. Then drain in a colander and dry.

Then fry in a pan with olive oil with a sprig of rosemary or, as in my case, a couple pinches of dry rosemary. The finished cocktail drizzle with brandy, sprinkle with herbs and nutmeg.

Carefully put the seafood mix on the trout pieces and again sprinkle with cognac.

Cover with sheet of foil, securing edges. And send the pan in the preheated oven at 180*C for 20 minutes.

To prepare the sauce you will need a fish broth. I used frozen fish broth, pre-thaw and heated in the microwave.

In a small pan or pot should melt the butter, add the chopped onions, salt and fry until soft, add a spoonful of flour, stir and continue to cook another couple of minutes.

Pour hot fish broth, stir well the whole mass and cook with constant stirring (otherwise it will burn) for 15 minutes. At the end of cooking the sauce with salt, pour in the cognac.

Trout is ready remove from the oven, carefully remove the top sheet of foil.

Pour the fish sauce, sprinkle with grated Parmesan and return to the oven for another five minutes, the cheese should melt.

Get fully cooked trout. The scent...

Serve on a platter, garnish with lettuce leaves (I cut the sheets in strips), lemon wedges and greens. Help yourself.

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